Moroccan Stir-Fried Noodles with Chicken and Vegetables (Moroccan Pasta)
Here is a recipe that combines the comfort of pasta with the richness of Moroccan spices. This stir-fried noodle dish with chicken and vegetables is a tribute to the flavors of the Maghreb, with a touch of preserved lemon and olives that instantly transports your taste buds. Wondering what the essential spices of Moroccan cuisine are? Here, cumin, paprika, cinnamon, and turmeric form an essential aromatic base. And for an authentic tagine, remember that the key lies in the quality of the spices and slow cooking. This noodle version is quicker but just as tasty. A comforting dish to share with family, a nice change from ordinary pasta!
Ingredients
- Durum wheat noodles (spaghetti or thick vermicelli)300 g
- Chicken breasts400 g
- Onion1 large
- Red bell pepper1
- Zucchini1
- Carrot1
- Garlic3 cloves
- Fresh ginger1 tablespoon grated
- Ground cumin1 teaspoon
- Paprika1 teaspoon
- Cinnamon1/2 teaspoon
- Turmeric1/2 teaspoon
- Harissa (or mild chili)1 teaspoon
- Preserved lemon1/2
- Pitted green olives50 g
- Fresh cilantro1 bunch
- Olive oil3 tablespoons
- Salt1 teaspoon
- Black pepper1/2 teaspoon
Instructions
- 1
Cook the noodles in a large pot of boiling salted water according to package instructions. Drain and set aside.
- 2
In a bowl, mix the diced chicken with cumin, paprika, cinnamon, turmeric, salt, and pepper. Let marinate for 10 minutes.
- 3
In a wok or large skillet, heat olive oil over medium heat. Sauté the sliced onion, garlic, and ginger until fragrant. Add the marinated chicken and brown on all sides.
- 4
Add the julienned vegetables (bell pepper, zucchini, carrot) and harissa. Stir-fry for 5-7 minutes until vegetables are tender but crisp.
- 5
Stir in the cooked noodles, diced preserved lemon, green olives, and chopped cilantro. Toss gently and stir-fry for 2 minutes to heat through.
- 6
Adjust seasoning if needed. Serve hot, garnished with fresh cilantro.
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